Fatemeh Mirhaj; Homa Baghaei; Bahareh Emadzadeh; Ashkan Jebelli Javan
Volume 13, Issue 4 , December 2022, , Pages 537-544
Abstract
Due to the increasing demand for natural foods with fewer artificial additives, broccoli is considered by the consumers and researchers due to its taste, nutritional values and biochemical components. Therefore, this research was conducted to investigate the effect of broccoli juice and balsamic vinegar ...
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Due to the increasing demand for natural foods with fewer artificial additives, broccoli is considered by the consumers and researchers due to its taste, nutritional values and biochemical components. Therefore, this research was conducted to investigate the effect of broccoli juice and balsamic vinegar on the physicochemical and textural attributes of the beefsteak aimed at tenderizing it and decreasing the ageing period. Experiments were carried out through marinating the beefsteak with three different treatments containing 3.00 units protease g-1 beefsteak of broccoli juice and 10.00% (v/w) of balsamic vinegar during 48 hr storage at 4.00˚C. A significant reduction in pH and Warner-Bratzler shear force as well as the increase in myofibrillar fragmentation index and myofibrillar protein solubility were obtained showing that the beefsteak was tendered in the presence of broccoli juice and broccoli juice+balsamic vinegar. v_
Food Hygiene
Ashkan Jebelli Javan; Shaghayegh Salimiraad; Bijan Khorshidpour
Volume 10, Issue 3 , September 2019, , Pages 235-240
Abstract
Natural compounds including essential oils (EOs) are used to inhibit the pathogenic bacterial growth in foods. The objective of this study was to investigate the combined effect of Trachyspermum ammi EO and propolis ethanolic extract (PEE) on some food pathogenic bacteria. In this study, the effect of ...
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Natural compounds including essential oils (EOs) are used to inhibit the pathogenic bacterial growth in foods. The objective of this study was to investigate the combined effect of Trachyspermum ammi EO and propolis ethanolic extract (PEE) on some food pathogenic bacteria. In this study, the effect of T. ammi EO and PEE at different concentrations, individually and in combination, on Escherichia coli, Salmonella typhimurium, Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus were investigated using minimum inhibitory concentration and fractional inhibitory concentration (FIC) indices. Moreover, the effect of sub-inhibitory concentrations of EO and extract on E. coli and S. aureus growth curve was determined. The results revealed the synergistic effect of T. ammi EO and PEE on S. aureus, B. cereus, E. coli, S. typhimurium, and L. monocytogenes. The effects of EO and extract sub-inhibitory concentrations on bacterial growth curve resulted in an increased lag phase of the culture and decelerated bacterial growth, especially S. aureus. The results showed that T. ammi EO and PEE, especially when combined, are effective in bacterial growth inhibition and their potential use in food systems is recommended.
